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Cheesy Stuffed Peppers

Stuffed peppers showing the versatility of HEINZ Soups. Peppers topped with cheese and tomatoes filled with beef soup.
15 min
prep time
50 min
total time
servings
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Ingredients

6 each Red bell pepper
7 cup HEINZ CHEF FRANCISCO Stuffed Green Pepper with Beef Soup
6 cup HEINZ Diced Tomatoes In Juice
3 tbsp. Green onion, sliced thinly

Instructions

Preparation Steps
  • Pre-heat
    The oven to 350˚F.
  • Slice
    Each pepper in half through the stem to make 12 half pepper bowls.
  • Use
    A spoon to dig the seeds out and remove the large veins.
  • Spoon
    Approximately 1/3 cup of the HEINZ Stuffed Green Pepper with Beef Soup into each half pepper.
  • Top
    Each pepper with 2 Tbsp. of the KRAFT Chedasharp Cheese Shreds.
  • Spread
    The HEINZ Diced Tomatoes in the bottom of a baking pan just large enough to hold all the peppers, then arrange the stuffed peppers in the pan so the cheese is on top.
  • Bake
    The stuffed peppers in the oven until hot and the cheese has melted, about 35 minutes. Use a thermometer to check the temperature in the center of the stuffed pepper.
  • Remove
    From the oven once the peppers have heated and the cheese has melted.
  • Sprinkle
    The peppers with the sliced green onion. Make sure to serve each stuffed pepper with a scoop of the tomato sauce on top.